Directions:

1. Spoon out the mascarpone into a bowl – with fork or whisk, whisk the mascarpone just a bit to soften and make it easier to mix in later. In your mixer with whisk attachment,whisk yolks and sugar on high for 5 minutes. It should be creamy and light yellow. Lower speed to medium. Add the cooled espresso, rum and marscapone.

2. In a bowl, mix all of the ingredients of the Espresso Syrup together. Set up your assembly line - from left to right:

Ladyfingers - Espresso Syrup - Pan/Indiv Cups - mascarpone Creme

Quickly dip the ladyfinger in the Espresso Syrup - a 2-second dip is all that you need. If you dip too long, too much of the syrup gets absorbed and the ladyfinger will get too soggy to lift out of the bowl. The ladyfinger should still be a little hard - don't worry, they will all soften up in the refrigerator. Line the dipped ladyfingers on the bottom of the pan/cups). Follow this with another layer of dipped ladyfingers. Finish with remaining mascarpone Cream. Sprinkle chocolate shavings on top. Cover and refrigerate overnight.